Nutty Chocolate Candy Bars Recipes

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

NUT GOODY BARS

Steps:

• In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.

NUTTY CHOCOLATE-PRETZEL BARS

Steps:

• Heat oven to 375°F Spray 13 x 9-inch pan with nonstick cooking spray. Spread nuts evenly in pan. Cut cookie dough into 1/2-inch-thick slices; arrange slices over nuts. With floured fingers, press dough evenly in pan to form crust. Sprinkle toff bits evenly over crust; press in lightly. Bake 20-25 minutes or until golden brown. Cool on wire rack 30 minutes.
• In large microwavable bowl, microwave chocolate chips and butterscotch chips on high 1 1/2 to 2 minutes or until melted, stirring every 30 seconds until smooth. Stir in peanut butter until well blended. Fold in pretzels. Spread mixture evenly oven cooled baked crust.
• In small microwaveable bowl, microwave candy coating on high 30 to 60 seconds or until melted, stirring every 15 seconds until smooth. Drizzle over bars. Refrigerate until chocolate is set, about 15 minutes. Cut into bars.

NUTTY CHOCOLATE CARAMELS

Steps:

• Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes. , Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan. , Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving.

NUTTY CHOCOLATE CARAMEL BARS

Steps:

• Heat oven to 350 degrees.
• In a large bowl combine 2 Cups flour, oats, brown sugar, baking soda and salt Add butter, stir until moistened.
• Reserve 1 Cup of crumb mixture for topping.
• Press remaining mixture into the bottom of an ungreased 13 x 9 baking pan.
• Bake for 15 minutes or until lightly brown.
• Remove pan from oven, sprinkle with chocolate morsels and walnuts.
• In a small bowl combine remaining 1/3 Cup flour and caramel topping.
• Drizzle over crust.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 20- 25 minutes or until lightly brown.
• Cool in pan.
• Cut into bars.